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Okay, which one is me? eric: i don t know. jinx it. jinx it. you know you do hamsa, hamsa, hamsa. that s the jinx. hamsa, hamsa, hamsa. hamsa, hamsa, hamsa. see? told you. anthony: you re wishing evil on others. you re totally coming back as a sea cucumber. eric: ah! yep! anthony: we re wiping the floor with these yokels. it s like deliverance in reverse. no. eric: we have no ch anthony: what is it? 10-10 now? eric: 10-10. this is the winning point. anthony: i know you re so into this. i can t believe it. you re so competitive. eric: my jacket. anthony: oh yeah, blame your jacket. there you go. usa. woo. i ve never seen him so happy. all right. it s miller time. eric: monsieur. santé. anthony: santé. merci. i ve never seen this side of you, man. i don t know what to think. eric: i cannot believe it. i m like, wow. ....
dominique: you re loyal to new york before america. anthony: that s true. so what about the people? what do all true, true marseillais have in common? jacques: we re big liars. eric: ah. anthony: a big liar. eric: they have the reputation of exaggerating. so if you eat sardines like that. you re like, at lunch we had sardines like this. anthony: daube de pouple, octopus stew. slow cooked in wine and typical elements of provencal cooking like star anise, dried orange peel, garlic, and tomato. spoon over pasta and enjoy. oh yes. i can smell that octo-stock. it s fantastic. [ nathalie speaking french ] anthony: so, when are you retiring? at what age? eric: soon as possible, seriously. right? ....
Here as day-day. panisse, crispy fried fritters of chickpea, which go really well with nathalie s aioli. and one of my favorites, murex, mediterranean sea snails simmered in a court bouillon of garlic, wild fennel, and orange peel. that s the taste of this region for me. it s garlic, olive oil, saffron. eric: sure. anthony: panisse. eric: panisse, exactly. anthony: and look at this. look at this. sardine, lightly marinated in lemon and olive oil. you can pretty much rub that all over me. i don t care. eric: so good, so fresh. anthony: perfect happiness for me. oily little fish in a garden. okay, so we ve discussed the characteristics of the true marseillais. eric: yeah. anthony: is marseille, france? eric: ah. this is a od question. is marseille france? jacques: no. ....
Isn t it? eric ripert is the chef of the three-star la bernardin in new york, a chevalier of france. i think that means he s some kind of knight or something, and my friend. this causes him some problems. he, i like to remind him, has a reputation to protect. i do not. welcome to marseille. eric: yeah. anthony: you ve never been here. eric: never. anthony: how is this even possible? you grew up how far from here? eric: like, uh, 50 miles. a hundred miles. anthony: a hun you grew up a hundred miles from here? what prevented you from coming to this clearly beautiful city? because it s clearly beautiful. eric: it s a fantastic city. i mean, it s beautiful. i agree with you, but it has a reputation of being a dangerous city. anthony: you live in new york. [ laughter ] ....
s already thinking about retiring here. woman: in marseille, sure. anthony: he said, i could retire here. eric: i said, i could retire here, yeah. yeah, why not? georgiana: no, no, no. i m happy to hear that. eric: you ve got me like marine: this is not an easy city. it is not a museum, disneyland, you know? everything is kind of dirty and complicated, but when you are in marseille and just you have the fantastic light and the sea and you can have the best fishes, yes, you are home. i mean, it s just like being home. plus, netflix for the whole family. on us. so, they get their shows. let s go, girl! you re gonna love this bit! and you get yours. watch however you want. on your phone, tablet, or tv. ....